Chicken Croquettes


I've got some more comfort food for ya!  Chicken Croquettes are currently filling the ever-constant fried-food void in my life. These are handy, easy to eat, easy to reheat, and even taste great with ketchup...

You will need:
0.80 lbs chicken (any cut)
2 Tbsp butter
2/3 cup flour
1/2 tsp pepper
1 tsp chicken bouillon (1 cube)
1 tsp lemon juice
1/8 tsp onion powder
1 tsp parsley
sage (to taste)
1/2 cup diced mushrooms
1 cup bread crumbs
Canola or Vegetable Oil

1. Cook and shred chicken, set aside.

2. In a pot, melt butter and combine with flour and pepper.

3. Add milk and lemon juice.  Heat and add bouillon, dissolve.

4. Add onion powder, parsley, a sprinkling of sage (to taste), mushrooms, and chicken.  Mix.

5. Crack an egg into a small bowl and beat.

6. Add bread crumbs to another small bowl.

7. Shape chicken/mushroom mixture into small patties.  (Use flour or breadcrumbs to soak-up excess liquid, or add small amounts of milk to increase moisture.)

8. Heat enough oil in a pan to cover at least half of patties.

9. Dip patties into egg, being sure to coat all sides.  Then roll in bread crumbs until coated.

10. Fry croquettes on each side until golden brown.

Note: To reheat, place in oven at 350 until crispy again.

Comments

Post a Comment

Popular posts from this blog

Liver Dumpling Soup - Bohemian Style

As a kid I always despised liver. I even recall an old “Far Side” comic that displayed a “Liver N Onions” truck driving down a quaint neighborhood road and children are running in the opposite direction with terror on their faces. Not exactly the ice cream man. I do have a soft spot for two liver” bi-products”. One of them is the commercially made liverwurst or Braunschweiger. The other is the super delicious Bohemian liver dumpling soup. This soup is typical of most Czech restaurants and is usually served in a very clear consommé or beef soup. My recipe captures the flavor but does not match the clarity one would find in a Czech restaurant. The difference being that I like to add back the remaining ingredients (in tiny bite size) pieces as it seems a waste to throw them away. My recipe also cheats with using a prepared stock aside from making the stock a la natural with oxtails or soup bones. If you want to go that route, by all means do so. Otherwise, stick to this recipe to save som
Read more

London Broil With Bordelaise Sauce

One underappreciated cut of meat that tastes exceptionally well is the flank cut of beef. When it comes to flank steak, I usually think of two meals off the top of my head: Steak Fajitas and London Broil. These two meals can be made with other cuts of steak such as sirloin, but flank steak tastes extremely good when marinated and sliced the right way. The basic London broil technique involves a good soy sauce marinade setting along with scoring the meat and cooking just to the right temperature. London broil can be either “broiled” as the name suggests or grilled. The key is to cook it no further than medium or pink (between 120 and 130 degrees Fahrenheit). The flank steak will become tough like a round steak if you let the grilling or broiling time get away. Also make sure to cut the meat cross grain into strips to ensure a soft tender bite. Serve this meal with a side of garlic mashed potatoes,   grilled asparagus, and a hearty red wine and you have a meal fit for a King and Queen. B
Read more

Smažené žampióny: Czech Fried Mushrooms

Image
A great savory Czech appetizer or even main course are mushrooms. A commonly served mushroom dish is Smazene zampiony or fried mushrooms. These tasty little  nuggets pair nicely with a cold pilsner or even a glass of wine. As much as I enjoy tasting deep fried foods, I am not a big fan of the deep frying process in the kitchen given the potential mess involved. Also, if I am going to break out the deep fryer or iron skillet for frying, I will usually have several deep fried items in mind to make the effort worth the clean up. For example, if I deep fry mushrooms, I will also consider coating and frying up some zucchini, cauliflower, and even cheese. (Please check out my other post on Czech fried cheese). When deep frying appetizers or even chicken, I prefer to cook with my fry daddy kept in the garage. I will set up a portable table and fry away in my garage which keeps the odor of the oil out of the home. Fried mushrooms are a hit in my home and these go nicely with a sauce accompanim
Read more